Culinary reactions : the everyday chemistry of cooking
(Book)
Author
Published
Chicato, Ill. : Chicago Review Press, [2012].
Format
Book
ISBN
9781569767061 (pbk.), 1569767068 (pbk.)
Physical Desc
pages ; cm.
Status
Description
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More Details
Published
Chicato, Ill. : Chicago Review Press, [2012].
Street Date
1110
Language
English
ISBN
9781569767061 (pbk.), 1569767068 (pbk.)
Notes
General Note
Includes index.
Description
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers. er, measuring cups, stovetop burners, and mixing bowls. the same way again"--,Provided by publisher.
Description
"When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In CULINARY REACTIONS, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers--er, measuring cups, stovetop burners, and mixing bowls--the same way again"--,Provided by publisher.
Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Chatham Borough-Chatham Township Library - Adult Nonfiction | 664.07 FIE | Available |
Parsippany Library (Main Library) - Adult Nonfiction | 641.5 FIE | Checked Out |
Randolph Township Library - Adult Nonfiction | 664 FIE | Checked Out |
Subjects
LC Subjects
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Citations
APA Citation, 7th Edition (style guide)
Field, S. (2012). Culinary reactions: the everyday chemistry of cooking . Chicago Review Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Field, Simon. 2012. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Field, Simon. Culinary Reactions: The Everyday Chemistry of Cooking Chicago Review Press, 2012.
MLA Citation, 9th Edition (style guide)Field, Simon. Culinary Reactions: The Everyday Chemistry of Cooking Chicago Review Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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